Mediterranean Roasted Veggie Sandwich

  • 1 loaf of Artisan Bread
  • 1 small eggplant, sliced lengthwise ½” thick
  • 1 medium zucchini, sliced across ½” thick
  • 1 red pepper, cut in half and seeded
  • 1 red onion, cut in half and sliced ½” thick
  • 4 oz. soft goat cheese
  • 1 large tomato, sliced
  • 1 pinch dried oregano leaves
  • extra virgin olive oil

Salt eggplant and place in colander. Set on a plate for 20 minutes to drain juices, and pat dry. Lightly salt remaining vegetables. Preheat oven to 425 degrees. Brush both sides of vegetables with oil and lay on cookie sheet. Place vegetables in oven and roast for 20 to 25 minutes, turning once. Vegetables should be browning around edges but still firm. Cut red pepper into ½” strips.

Sandwich assembly: Slice bread into ¾” slices and grill or toast. Spread soft cheese onto one slice of bread. Layer with eggplant, zucchini, onion rings, red pepper strips, and sliced tomatoes. Sprinkle with oregano, and drizzle with remaining juices from veggies. Optional: Drizzle veggies with balsamic vinegar. Sandwich may be eaten warm or at room temperature. Cut sandwich into serving portions.


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3250 Lacey Rd,
Suite 600
Downers Grove, IL 60515

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